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3-Ingredient Potato Chip Omelet

3-Ingredient Potato Chip Omelet
TODAY Food Tastemaker Alejandra Ramos' 3-ingredient recipes for a New Year's Eve party and New Year's Day brunch. 3-Ingredient Whipped Lemon Ricotta Dip, 3-Ingredient Chipotle-Lime Shrimp Skewers, 3-Ingredient Chorizo Pigs in a Blanket, 3-Ingredient Cinnamon Monkey Bread with Berries, 3-Ingredient Maple-Cranberry Glazed Sausages, 3-Ingredient Potato Chip OmeletZach Schiffman / TODAY

Chef notes

Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.


  • 12 large eggs
  • 8 ounces salted potato chips (preferably kettle-cooked style)
  • olive oil or vegetable oil, for cooking
  • 1 large yellow onion



Preheat oven to 350 F.


In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat; set aside. 


Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10- to 12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.


Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.


Remove from oven and turn out onto a serving platter. Slice and serve immediately.